Pork Shish Kebab in Honey-Mustard Glaze
Sweet and tangy honey-mustard marinade gives a caramelized crust and melt-in-your-mouth pork. Marinate for 3 hours.
- Time
- 40 min
- Serving
- 764 kcal
- Ingredients
- ≈ $2.04
- Protein
- 41 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 250 g
- 2 Mustard 10 g
- 3 Honey 8 g
- 4 Soy sauce 10 ml
- 5 Garlic≈ $10.00 per kg 3 g
- 6 Ground black pepper to taste
- 7 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pork1 into 4cm cubes.
Mix marinade: Dijon mustard, honey, soy sauce, minced garlic5, black pepper, and oil until smooth—no salt needed (soy sauce adds enough).
Coat pork1 in marinade, cover, and refrigerate for 3 hours.
Thread onto skewers and grill over coals for 15–18 minutes, turning every 3 minutes; honey darkens the crust (don’t confuse with burning)—keep the heat moderate.
Tips
- Why it works
- Marinate for 3 hours to tenderize the pork and let the honey-mustard break down fibers for juicier meat. Skip this and the meat stays tough.
- Substitutions
- Use 10g of wholegrain mustard for Dijon (milder flavor) or 5g of maple syrup for honey (less sweet). Skip soy sauce and add 1g salt instead.
- Common mistakes
- Overcook the skewers. They’ll turn dark brown and smell acrid. Pull them off the heat when the internal temp hits 63°C.
- Storing and reheating
- Eat within 2 days. Reheat in a pan with 1 tsp oil over medium heat for 3 minutes. Freeze cooked skewers for 3 months.
- Serve with
- Pair with 100g cooked couscous and a cucumber-tomato salad for a balanced dinner.
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